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1
Heat a grill until medium-hot.
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2
Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes.
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3
Quickly brush the top with oil; flip the crust.
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4
Top with thin layers of sauce and cheese.
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5
Grill until the cheese is just melted, the sauce is hot, and the crust is cooked through, 3 to 5 minutes more.
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6
Slide the pizza with a large spatula onto a cutting board.
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7
Season with salt and pepper.
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8
Arrange basil on top.
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9
Repeat to make more pizzas.
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10
Stir the warm water, sugar, and yeast in a small bowl until the yeast is dissolved.
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11
Let stand until foamy, about 5 minutes.
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12
Brush a large bowl with oil, and set aside.
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13
Stir together 6 cups flour and the salt in a large bowl.
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14
Pour in the yeast mixture and the oil; stir mixture until all of the flour is incorporated.
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15
Continue to stir until a stiff dough forms.
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16
Turn out the dough onto a lightly floured surface, and knead with floured hands, dusting with as little flour as possible if dough seems sticky, just until the ball becomes smooth, 2 to 3 minutes.
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17
Reshape the dough into a ball.
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18
(Alternatively, put 6 cups flour, the salt, yeast mixture, and oil in the bowl of an electric mixer fitted with the paddle attachment.
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19
Mix on medium speed until the dough is smooth and slightly sticky to the touch, 2 to 3 minutes.
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20
If the dough seems too sticky, add up to 1 cup flour, 2 tablespoons at a time, mixing after each addition.
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21
Knead 4 or 5 turns to form a ball.)
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22
Place the dough in the oiled bowl, smooth side up.
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23
Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
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24
Remove the plastic wrap; punch down the dough.
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25
Fold the dough back onto itself 4 or 5 times; leave the smooth side up.
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26
Cover with plastic wrap; let rise again until doubled in bulk, 30 to 40 minutes.
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27
Punch down the dough, and transfer it to a clean work surface.
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28
Cut the dough with a bench scraper or knife into sixths.
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29
Knead each piece 4 or 5 turns to form a ball.
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30
Cover all but one with plastic wrap.
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31
On a lightly floured work surface, flatten the dough ball into a disk.
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32
Loosely cover with plastic wrap; let rest 5 minutes.
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33
Using a rolling pin or your fingertips, flatten and push the dough evenly out from the center to form a 9-inch circle (or a 7 x 11-inch rectangle or rough oval).
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34
Line a baking sheet with parchment paper, and sprinkle with flour.
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35
Place the dough on top.
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36
Cover with another sheet of parchment, and sprinkle with flour.
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37
Roll out and stack the remaining dough balls.
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38
Wrap the baking sheet with plastic wrap; refrigerate the pizza dough until ready to use, up to 1 day, or freeze up to 1 month (thaw in the refrigerator before using).
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39
Crush the tomatoes with your hands in a large bowl.
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40
Heat the oil in a large skillet over medium heat until hot but not smoking.
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41
Add the crushed tomatoes, oregano, salt, and pepper, and reduce heat to medium-low.
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42
Cook, stirring occasionally, until thickened, 40 to 50 minutes.
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43
Pass the sauce through a food mill into a bowl; discard the solids.
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44
(Alternatively, process sauce in a food processor until smooth.)
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45
If not using immediately, refrigerate the sauce in an airtight container up to 1 week, or freeze up to 1 month.
